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creamy coconut lentil turmeric stew

Coconut Lentil Turmeric Stew

This coconut lentil turmeric stew is creamy, warm, and full of flavor. Red lentils cook down into a thick base with sweet potato, ginger, and coconut milk. It’s a simple one-pot vegan meal that feels cozy and filling without being heavy.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian-inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 cup dry red lentils rinsed
  • 1 tablespoon olive oil or coconut oil
  • 1 small onion finely chopped
  • 3 garlic cloves minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon freshly grated turmeric or 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili flakes optional
  • 1 medium sweet potato peeled and diced small
  • 1 cup crushed tomatoes
  • 1 can 13.5 oz / 400 ml full-fat coconut milk
  • 3 cups vegetable broth
  • Salt to taste
  • Black pepper to taste
  • Juice of 1/2 lime
  • Fresh cilantro for garnish

Method
 

Cook the base
  1. Heat oil in a large pot over medium heat.
  2. Add chopped onion. Cook for 4–5 minutes until soft.
  3. Add garlic, ginger, and turmeric. Cook for 1 minute, stirring so it doesn’t burn.
Add spices
  1. Stir in cumin, coriander, and chili flakes. Cook for 30 seconds to wake up the spices.
Add lentils and vegetables
  1. Add diced sweet potato and rinsed red lentils.
  2. Pour in crushed tomatoes and vegetable broth. Stir well.
  3. Bring to a gentle boil. Lower the heat and let it simmer uncovered for 15–20 minutes. Stir now and then. The lentils should become soft and creamy.
Make it creamy
  1. Pour in the coconut milk. Stir well.
  2. Simmer for another 5 minutes.
Finish
  1. Add salt, pepper, and lime juice.
  2. Taste and adjust if needed.
  3. Serve hot with fresh cilantro on top.

Notes

  • Red lentils cook fast and break down easily. That’s what makes this stew thick and creamy.
  • If the stew gets too thick, add a splash of hot water or broth.
  • Fresh turmeric gives a brighter color, but ground turmeric works fine.
  • This stew thickens in the fridge. Just add a little water when reheating.
  • It tastes even better the next day. The flavors settle and deepen overnight.